As Delhiites gear up to bring in the New Year in style, employees at restaurants and night clubs are having sleepless nights planning the best party in town.
From gourmet platters to that perfect cocktail, sound and light checks to security details, these people are leaving no stone unturned to make the night memorable for party hoppers. On the flip side, it means putting in more hours at work in the run-up to New Year's Eve.
New Year's Eve is one of the most celebrated evenings throughout the year.
Parties to family gatherings and concerts to carnivals, a few people work hard to make the New Year special.
Chefs at city hotels are busy preparing to showcase their culinary skills. "It takes more than a week's time to prepare the menu for New Year's Eve. Chefs have to be in the kitchen for over 16 hours preparing for that one night. We order perishable food a day in advance and come early to work on December 31 to process it. By 7 pm, chefs are ready to handle the unbelievable pressure. Side by side, we have to work on buffet and a-la-cart menus," said Anil Pandey, executive chef at Raasta, Cyber Hub and Hauz Khas.
Despite working for long shifts, kitchen staff return early on January 1 morning as many people prefer lunch at restaurants on the first day of the year.
Security staff too are being given special briefing ahead of the biggest party night to handle party hoppers high on drink. "Bouncers have been briefed in advance to handle customers coming to clubs. We don't bounce people but ask them to sit and relax when they are too drunk. Bouncers are told to escort them to their cars if they are unable to walk," said Ajit Singh, owner of Shadow India security company.
According to hospitality experts, a lot of planning goes into deciding the drink and food packages and promoting the night on the social media. "We try to give the best bargain to people. People want value for money so accordingly a package is made. A dedicated team is assigned to promote the night on social media for one month," said Ishan Grover, director, A State of Music (ASOM) a night club in Dwarka.
A lot of people have also planned house parties or private parties at farm houses due to security issues and the weather. Organisers of such parties are opting for custom-made menus, instead of ordering food from restaurants. "Customers find food from traditional restaurants repetitive. We have received around 50 orders for New Year. Client have selected exotic starters and filling main courses. These plates cost from Rs 500 to Rs 1500, depending on what the client selects," Mahesh Thapa, operation head, Caprofat catering limited said.